Meatball and Wiener Recipe Crock Pot: Slow-Cooked Savory Bites

This crock pot recipe transforms simple ingredients into tender, flavorful meatballs and sausages with minimal effort. The slow cooker does all the work, infusing every bite with rich, savory depth.

I developed this method for busy weeknights when I wanted restaurant-quality results without the fuss. The low and slow cooking process ensures the meat stays juicy while blending all the flavors together.

You’ll end up with a hearty dish that’s perfect for sandwiches, pasta, or serving as a main course. The aroma alone will have everyone gathering in the kitchen before it’s even ready.

Set it in the morning and come home to a meal that tastes like it simmered all day. Here’s how to make it right every time.

Ingredients for Meatball and Weiner Recipe Crock Pot

Transform simple groceries into rich, savory meatballs and sausages for the slow cooker.

[recipe_ingredient_scaler]

The meat quality matters here. Ground chuck (80/20) keeps meatballs juicy—leaner blends can dry out during slow cooking. For the Italian sausage, Johnsonville is widely available and reliable. Most grocery stores carry it in the refrigerated meat section. The smoked sausage should be firm—Hillshire Farm is a solid choice if you want consistency.

No ground beef? Ground turkey or pork works but may need extra moisture. Out of Italian sausage? Use breakfast sausage with a pinch of fennel seeds. Fresh herbs can replace dried at triple the amount. The crushed tomatoes can be swapped for diced in a pinch, but San Marzano whole tomatoes (hand-crushed) are ideal for depth.

Meatballs can be prepped a day ahead and refrigerated. The dish holds well in the slow cooker on warm for 2 hours. Leftovers keep 4-5 days refrigerated or freeze beautifully for 3 months.

Step-by-Step Instructions for Meatball and Wiener Crock Pot

Here’s the method. Straightforward, tested, works every time.

Step 1: Prepare the Meatball Mixture

In a large bowl, combine the 1 lb Ground Beef, 0.5 lb Italian Sausage (casings removed), 0.5 cup Breadcrumbs, 1 whole Large Egg, and 0.5 cup Parmesan Cheese. I use my hands for this—it’s the best way to ensure everything is evenly distributed without overworking the mixture.

Season with 1 tsp Salt and 0.5 tsp Black Pepper. The mixture should hold together when gently pressed but not be overly dense. If it feels too sticky, add a few more breadcrumbs, but avoid overmixing, as this can make the meatballs tough.

Step 2: Brown the Meatballs and Sausage

Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Shape the meat mixture into 1.5-inch meatballs and brown them on all sides for 2-3 minutes per side until they develop a rich, golden crust. You’re not cooking them through—just creating a flavorful exterior.

While the meatballs brown, slice the 4 whole Smoked Sausage into 1-inch pieces and add them to the skillet for the last 2 minutes to lightly brown. This step builds depth in the sauce as the fond (browned bits) will dissolve into the liquid during slow cooking.

Step 3: Build the Sauce Base

In the slow cooker, combine the 1 can Crushed Tomatoes, 2 tbsp Tomato Paste, finely diced 0.5 whole Onion, minced 3 cloves Garlic Cloves, 1 tsp Dried Oregano, and 1 tsp Dried Basil. Stir until the tomato paste is fully incorporated into the crushed tomatoes.

This sauce base will surround the meatballs and sausage, infusing them with rich, savory flavor as they cook. The aromatics (onion and garlic) will soften and melt into the sauce, creating a well-rounded taste.

Step 4: Slow Cook to Perfection

Transfer the browned meatballs and smoked sausage pieces into the slow cooker, gently pressing them into the sauce so they’re partially submerged. Cover and cook on low for 6-7 hours or on high for 3-4 hours.

You’ll know it’s ready when the meatballs are tender and the sauce has thickened slightly, coating the back of a spoon. The flavors will meld beautifully, with the smoked sausage adding a rich, savory note to every bite.

Step 5: Rest and Serve

Turn off the slow cooker and let the dish rest for 10 minutes before serving. This allows the juices to redistribute, ensuring each meatball stays moist and flavorful.

Serve warm with crusty bread or over pasta, spooning plenty of the rich, tomato-based sauce over the top. The meatballs should be tender and juicy, while the smoked sausage adds a delightful depth to each bite.

Pro Cooking Tips for This Recipe

Perfect Browning Technique

Don’t skip browning—it builds the Maillard reaction flavors that make this dish sing. Heat your skillet to medium-high and use 2 tbsp olive oil to get a proper sear. I use a cast iron skillet for even heat distribution. 🔥

Meatball Consistency

Use cold water to dampen your hands when shaping meatballs—prevents sticking. Keep them uniform at 1.5-inch diameter for even cooking. Overmixing the meat makes it tough, so handle gently.

Layering Flavors

Deglaze your skillet with ¼ cup beef broth after browning and pour it into the crock pot. This lifts all the flavorful browned bits into your sauce. I learned this trick from my Italian grandmother.

Slow Cooker Setup

Place meatballs on the bottom and sausages on top so they don’t get crushed. Don’t overfill—leave 1-inch headspace for proper circulation. Low heat for 6-7 hours yields the most tender results.

Sauce Thickening

If your sauce is too thin after cooking, remove the lid and switch to high heat for the last 30 minutes. Stir in 1 tsp cornstarch mixed with water for a quick fix.

Resting Time

Let the dish rest for 10 minutes after cooking. This lets juices redistribute, keeping meatballs moist. Serve with crusty bread to soak up every last bit of sauce. 💛

Frequently Asked Questions